A vibrant flower-topped rice dish inspired by the “Awaji Flower Pilgrimage,” a tour of the flower pilgrimage sites on Awaji Island.

We’ve prepared a whole, rare true octopus and squid—caught in the waters off Awaji Island—using our store’s exclusive “Shiwara-boshi” drying method. This Shiwara-boshi, which intensely concentrates the natural umami of the ingredients, can be enjoyed in up to 12 different ways, allowing you to savor the island’s octopus and squid to your heart’s content.

In addition to conger eel, you can indulge in a luxurious selection of the island’s finest seafood, including Ise lobster, island abalone, and island octopus.

A hamo shabu-shabu hot pot featuring hamo from Awaji Island. Enjoy the hamo by briefly dipping the fillets into the broth, which is infused with the fish’s rich umami flavor.

A tea-infused rice dish featuring two types of pike conger: seared and glazed. First, please enjoy the seared pike conger with your favorite condiments.

Enjoy sukiyaki made with Awaji-za onions, Awaji beef, and Awaji Island conger eel—all steamed to perfection—in a sukiyaki broth infused with the aroma of sudachi.

Stuffed with fresh onions stuffed with plenty of Awaji beef that can be enjoyed with two types of sauces. Finished with a tomato sauce with exquisite acidity and sweetness, and a rich cream sauce.

Awaji Island raw octopus legs are seared and tataki'd.

Shabu-shabu with fresh seafood in a rich broth based on "Awaji Island's exquisite fresh sea urchin".

Fresh raw shirasu is served first with special sauce, and then with warm special broth to finish off the dish.
Guts-size serving is 1.5 times the amount of rice and fresh shirasu!